Easiest Way to Prepare Yummy Eggplant Tofu with Coconut Milk Cream

Eggplant Tofu with Coconut Milk Cream. Gluten-Free Whipped Topping Without Dairy or Artificial Sweeteners—Learn More! This Chickpea, Tofu, and Eggplant Curry is an easy to make and delicious weeknight dinner recipe. It's naturally vegan + gluten-free and made super creamy with coconut milk.

Add tofu, bok choy, and green onion. Eggplant Tofu with Coconut Milk Cream Creamy and tasty. Cut eggplants and tofu into bite size then boil the eggplants and tofu. You can cook Eggplant Tofu with Coconut Milk Cream using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Eggplant Tofu with Coconut Milk Cream

1. You need 3 of eggplants.
2. Prepare 4 of tofu.
3. It's 1,5 cup of or 2 cup unsweetnesd shredded coconut.
4. Prepare 3 of cayenne pepper (chopped finely).
5. You need 1 tsp of salt.
6. You need 1 of garlic.
7. Prepare 2 of red onions.
8. It's 1 tsp of coriander.
9. It's 4 cup of water.

Blend cayenne pepper, coconut milk, coriander, salt, garlic, onion. After blend it then mix with eggplants and tofu. Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Transfer the cooked eggplant to a plate.

Eggplant Tofu with Coconut Milk Cream step by step

1. Coconut milk: Heat water, but don't boil. It should be hot, but not scalding then coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.).
2. Blend on high for several minutes until thick and creamy. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out. If you have to split the water, put all the coconut that you strained out.
3. Cut eggplants and tofu into bite size then boil the eggplants and tofu.
4. Blend cayenne pepper, coconut milk, coriander, salt, garlic, onion. After blend it then mix with eggplants and tofu. Then heat it (but dont boil).
5. Serve it with rice.

Add the cubed tofu and a pinch of salt and pepper. The roasting process (with whole crushed garlic cloves) creates the eggplant that is extra sweet and flavorful. My favorite curry sauces are also almost always coconut-based. I just love the creaminess that coconut provides and look for coconut cream or full-fat coconut milk to really get the creamiest texture. The Best Tofu Curry Coconut Milk Recipes on Yummly